Study Guide

Objective

The student understands the importance and potential of ICT in the management and development of service business. He / she is able to utilize data generated by information systems in the management and development of food services. He / she knows how to use the Production Control System as part of the design, implementation and management of food services.

Content

Digital information systems in food service and the use of data from them.
Jamix Food Production Program

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures and Jamix -food, the computer program 2 op
Online lectures and assignments 2 op

Completion alternatives

4 credits, 108 h, by 54 h online learning

Student workload

2 credits contact lectures, 2 credits online

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows digital means in service generation, management and development. He / she knows the industry's operating control system and used it in the management and development of the daily operations of food services. The student knows how to us e the basic functions of the Jamix Food Production Program.

Assessment criteria, good (3)

The student knows digital means in the production, management and development of services. He / she understands the operational control system in the field and the operating control system is used in the management and development operations of food services. He / she knows how to use the basic functions of the Jamix Food Production Program well.

Assessment criteria, excellent (5)

The student is able to use digital means in the production, management and development of services.He / she understands and knows operating control systems in the management and development of the daily operations of food services. He / she is able to use the basic functions of the Jamix Food Production Program commendably.

Assessment methods and criteria

Active participation, assignments and exam 2 op
Online learning and learning assignments 2 op

Qualifications

Food Service Production
Catering services in commercial kitchens
Basic training

Objective

The student understands the importance and potential of ICT in the management and development of service business. He / she is able to utilize data generated by information systems in the management and development of food services. He / she knows how to use the Production Control System as part of the design, implementation and management of food services.

Content

Digital information systems in food service and the use of data from them.
Jamix Food Production Program

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures and Jamix -food, the computer program 2 op
Online lectures and assignments 2 op

Student workload

4 credits, 108 h, by 54 h online learning

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows digital means in service generation, management and development. He / she knows the industry's operating control system and used it in the management and development of the daily operations of food services. The student knows how to us e the basic functions of the Jamix Food Production Program.

Assessment criteria, good (3)

The student knows digital means in the production, management and development of services. He / she understands the operational control system in the field and the operating control system is used in the management and development operations of food services. He / she knows how to use the basic functions of the Jamix Food Production Program well.

Assessment criteria, excellent (5)

The student is able to use digital means in the production, management and development of services.He / she understands and knows operating control systems in the management and development of the daily operations of food services. He / she is able to use the basic functions of the Jamix Food Production Program commendably.

Assessment methods and criteria

Active participation, assignments and exam 2 op
Online learning and learning assignments 2 op

Qualifications

Food Service Production
Catering services in commercial kitchens
Basic training